Pomegranate Braised Short Ribs. Jump to Recipe. 'Tis the season for comfort food! And I'm really starting to ring in said season with pomegranate short ribs. Why have I waited so long to make this?

Braised beef short ribs are astonishingly easy to make, cooked low and slow in pomegranate balsamic sauce until fall apart tender and dripping with flavor! These braised short ribs will have your whole family drooling! They are juicy, succulent, rich and flavorful and deceptively easy to make even. You can Cook Pomegranate Braised Short Ribs using 24 ingredients and 16 steps. Here is how you cook it.

Ingredients of Pomegranate Braised Short Ribs

It's 4-5 lbs of short ribs, English cut.
It's 2 Tbsp of salt.
Lets Go Prepare 1 of onion, diced.
It's 1 of carrot, diced.
What You needis 2 Tbsp of ras el hanout.
What You needis 4 cloves of garlic, minced.
What You needis 4 cups of pomegranate juice.
Lets Go Prepare 1 cup of water.
What You needis 1 of Bou beef bouillon cube.
Lets Go Prepare 1 cup of pitted prunes, halved.
It's 1 handful of cilantro, roughly chopped.
Lets Go Prepare 1 Tbsp of toasted sesame seeds.
It's of ras el hanout.
Lets Go Prepare 12 of green cardamom pods.
It's 4 of black cardamom pods.
Lets Go Prepare 4 tsp of cumin seed.
What You needis 4 tsp of coriander seed.
Lets Go Prepare 2 tsp of anise.
What You needis 1/2 tsp of allspice berries.
Lets Go Prepare 1/2 tsp of black peppercorns.
Lets Go Prepare 4 tsp of ground ginger.
It's 2 tsp of Aleppo pepper.
What You needis 2 tsp of ground nutmeg.
What You needis 2 tsp of ground cinnamon.

Short ribs come in two styles: English-style ribs contain a single rib bone and a thick piece of meat. Transfer short ribs to bowl, discard any loose bones, and tent loosely with aluminum foil. Strain braising liquid through fine-mesh strainer into fat. Season short ribs with salt and pepper.

Pomegranate Braised Short Ribs step by step

Heat the oven to 450°F. If you have a convection oven use it..
In a large roaster or sheet pan, lay out the short ribs, bone side down. Season liberally with salt..
Roast in the oven 40-45 min until browned and the fat has rendered. Remove the ribs from the pan, pour the fat off into a glass bowl, and return the ribs to the pan and roast another 10-15 min..
While the ribs are roasting prepare the other ingredients..
When the ribs are about 5 minutes from done, heat 1 Tbsp of the beef fat in a dutch oven over high heat. Add the onion and carrot and cook until translucent (~5 min).
Add the garlic and ras el hanout and cook another 30 sec..
Add the water and beef bouillon and turn the heat to low..
Remove the ribs from the pan and add them to the dutch oven. Add the prunes on top. Turn the oven down to 300°F..
In the still hot pan, add the pomegranate juice..
Scrape the fond up with a whisk or wooden spoon..
Add the pomegranate to the ribs..
Cover and place in the oven for 2-2.5 hours..
Remove the dutch oven from oven..
Place the ribs in a bowl..
Add the braising liquid, veggies, and any meat scraps to a blender and blend until smooth..
Return the sauce to the dutch oven, and add the ribs to coat. Toss with cilantro and sesame seeds..

Slow cooking these ribs in a sauce of pomegranate molasses, spices and dates will reward you with the most tender, delectable fall-off-the-bone meat. Cool the ribs in the braising liquid then cover and chill overnight. In the winter, a nice comforting stick-to-the-ribs sort of meal like that's much easier than one would think as most of the time it spends is in the oven making itself all fall off the bone delicious. This meal makes for a beast of a taco. Melt in your mouth chunks of short ribs, braised in wine and pomegranate and topped with a scoop of a one of a kind guacamole, get tucked into warm corn tortillas.